Notes about Recipes in this book

• Basic beans

  • lorloff on October 25, 2019

    Delicious I made this with Oaxacan black beans and used both dried avocado leaves and dried hoja santa. It was really great will make again. Turned the left overs into the most amazing refried beans using the recipe in “Made in Mexico”. My guests all wanted more.

• Pistachio green mole (Mole verde de pistache)

  • lorloff on October 25, 2019

    Excellent the sauce is really flavorful. It was a big hit for a dinner party. Will make again.

  • metacritic on July 27, 2021

    Excellent. The pistachios give this dish depth, the chilies a mild heat. The herbs give it a brightness and the roasted zucchini give it an earthiness. It all comes together harmoniously. If you can find purslane it adds a terrific sourness and texture to the finished dish. In any event, I found the sauce addictive. I'd steal a bite whenever I could. I served this as part of a wave of dishes, all excellent, and this one stood out above all others, even dishes that had been the star of dinner parties in the past.

• Peanut salsa (Salsa con cacahuate)

  • EmilyR on July 06, 2022

    Recipe found here : https://www.wanderlust.co.uk/content/peanut-salsa-recipe/

• Pumpkin seed salsa (Ha' sikil pa'k}

  • metacritic on June 21, 2021

    Excellent. Well rounded almost nutty flavor from the pumpkin seeds with good heat (but not excessive) from the chilis. The tomatoes and tomatillo don't have an assertive presence, but surely round out the flavor in subtle ways. The chili de arbol is intended to be fresh - which I've never seen to my knowledge - so I used the allowed Thai chili (aka scud/bird's eye, which is what I had in the fridge). As an aside, this book received a lot of undeserved criticism when it came out for being too simple, too oriented to the home cook. What I've made has been delicious.

• Chicken tinga (Tinga de pollo)

  • Baxter850 on May 03, 2019

    Super easy. Doubled portion. Used canned chipotles and added the extra sauce to make spicier. Great.

• Stewed pork and purslane (Puerco con verdolagas)

  • Hansyhobs on February 21, 2023

    Picnic ham is not a thing in the UK so I just diced (raw) pork shoulder and it turned out great. Had this with beans and rice. I felt the purslane got lost in the dish, if I did this again I would probably mix the leaves through just before serving instead of letting them simmer in the stew for 10 mins. I used tinned tomatillos for the salsa and it tasted delicious (I used the cooking in water method)